Vegan vegetable soup, hearty, nutritious, and made with affordable ingredients. It's healthy, tasty, so easy to make, and perfect for dinner!
This vegan vegetable soup is delicious, nutritious, and made with inexpensive ingredients. I'm a HUGE soup lover because soups are warm, so comforting, and perfect to eat after a long, cold day. Besides, this one is gluten-free!
This simple recipe can be made with any combination of fresh or frozen vegetables. The soup will taste different every time and you can use the ingredients you have on hand. It's totally customizable!
Looking to explore more delicious vegan soup options? You're in for a treat! Check out my recipes for Vegan Cream of Mushroom Soup, Vegan Potato Leek Soup, and Vegan Pumpkin Soup.
Ingredient notes
- Extra virgin olive oil: I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier.
- Potatoes: any type of potatoes will work.
- Vegetable stock or water: I prefer vegetable stock because it enhances the flavor of this vegan vegetable soup recipe. However, water is okay too. I do suggest you easily make your own vegetable stock at home using our recipe, but you can also use it store-bought.
- Italian seasoning or dried oregano: feel free to use other herbs to taste, such as fresh parsley, basil, thyme, or rosemary.
Dietary variations
- Make it oil-free: you can cook the veggies with some vegetable stock or water instead of oil.
How to make vegan vegetable soup
- Heat the oil in a large pot and sauté the garlic, celery, and onion over medium-high heat until golden brown.
- Add all the remaining ingredients, bring to a boil, and simmer for 30 minutes.
- Serve your vegan vegetable soup immediately.
How to store
- Fridge: store the leftovers in an airtight container in the fridge for 5-7 days.
- Freezer: store the leftovers in an airtight container in the freezer for up to 6 months. Thaw overnight in the fridge.
- Reheat: it can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little water or vegetable stock if needed.
Serving suggestions
You can serve your vegan vegetable soup as a cozy and nutritious dinner along with some Instant Pot chickpeas, baked tofu, or tempeh to add more protein to this meal. Another option is to directly incorporate some white beans into your soup.
Looking for more vegan soup recipes?
- Instant Pot Vegetable Soup
- Vegan Tomato Soup
- Cabbage Soup
- Vegan Split Pea Soup
- Vegan Chicken Noodle Soup
Did you make this vegan vegetable soup recipe?
Please leave a comment and rate it below. We’d love to hear from you!
Vegan Vegetable Soup
Ingredients
- 2 tablespoon extra virgin olive oil
- 4 cloves of garlic, sliced
- 2 celery stalks, chopped
- 1 onion, chopped
- 2 medium potatoes, peeled and diced
- 2 large carrots, peeled and chopped
- 1 cup frozen corn kernels
- 1 cup frozen green beans
- 1 cup frozen peas
- 2 14-ounce cans of crushed tomatoes
- 4 cup vegetable stock or water
- 1 tablespoon Italian seasoning or dried oregano
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Heat the oil in a large pot and sauté the garlic, celery, and onion over medium-high heat until golden brown, stirring occasionally.
- Add all the remaining ingredients, bring to a boil, and simmer partially covered for 30 minutes or until the potatoes and carrots are tender.
- Store the leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 6 months. Thaw overnight in the fridge. It can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little water or vegetable stock if needed.
Notes
- If you don’t consume oil, use some water or vegetable stock instead.
- Customize this vegan vegetable soup recipe with any veggies, spices, or herbs you have on hand.
- I recommend you use fresh garlic, although garlic powder would also work well, as well as onion powder.
- You don't need to peel the potatoes or the carrots.
- I usually use frozen corn kernels, but canned corn is also a good option.
- You can either use fresh or frozen green beans, as well as canned or frozen peas.
- You could omit Italian seasoning or add a different kind of herb, although it gives the soup a delicious flavor.
- Feel free to use any type of salt.
Nutrition
Update Notes: This post was originally published in February of 2019, but was republished with new photos, step-by-step instructions, and tips in June of 2022.
Rosalie Reeves says
This was an easy to make and delicious soup for this chilly snow day! I did not have beans or peas, so I substituted shiitake mushrooms and zucchini, added a few shakes of liquid smoke, and six tablespoons of nutritional yeast. I will serve this with Trader Joe's Soup and Oyster Crackers.
Iosune says
Hi Rosalie! Thanks a lot 🙂 Sound great!
Jill says
This soup is everything- delicious, quick, easy, healthy! I make it frequently!
Iosune says
Hi Jill! So glad you like it so much 🙂
Alexa says
Can you cook in a crockpot instead?
Iosune says
Hi Alexa! I've never tried it myself, but I think it should work 🙂
Susan Ginn says
Hi there, I am going to try this soup receipe this Sunday. Do you think I can add a can of kidney beans or black beans. Also can I add some veggie meat?
Look forward to hearing back from you.
Susan Ginn
Iosune says
Hi Susan! I think it should work 🙂 However, keep in mind you may need to add more stock. Hope you enjoy it!
Kaylynn says
Love it and easy to make
Iosune says
Hi Kaylynn! So glad you liked it 🙂
Nancy says
This soup really hit the spot! My son is a vegetarian and I am not. I made this for him when he was very ill with a head and chest cold. He loved it (and so did I). The recipe is in my cookbook now.
Iosune says
Hi Nancy! So glad to hear that 🙂 I hope your son is feeling better.
Barbara Lindberg says
I made this in 40 minutes and it was delicious, warm and perfect for this cold evening. My fiance' commented on how tasty it is too. Thank you.
Iosune says
Hi Barbara! So glad you guys enjoyed it 🙂
Joan says
Simple but tasty and relatively quick to make.
Iosune says
Hi Joan! Thanks a lot 🙂 So glad you like it!
Angel says
This was a fantastic base. I omitted the garlic onion celery and oil due to sensitivities…sautéed baby Yukon potatoes and carrots in water and better than bouillon no chicken base - added salt pepper Italian seasoning…then added fire roasted crushed tomatoes, a pack of frozen mixed veggies…(carrots peas green beans..corn..something else) and four cups of water with the bouillon base…
Before I did all that - I chopped up a small green cabbage and sautéed it in water/bouillon and added turmeric and salt and pepper…covered and stirred a couple times until it was tender…added that to the soup.
I did add a little water since the soup lost some when I let it simmer uncovered - then I covered it - but overall I thought four cups plus the crushed tomatoes was enough. I always need to add a little liquid after the fact with soups. I also used a teaspoon of sugar because of the canned tomatoes.
Soooooo good. Went great with some vegan cornbread I made.
Iosune Robles says
Thank you so much for your kind comment 🙂
Nancy says
The taste of tomato was way too overpowering. Had a very bitter taste. Cooking time was a lot longer than stated to ensure carrots and potatoes were soft. Don’t think we’ll be making this again.
Kim Ansberry says
just made this easy to make recipe and it's really good! Thank you!
Iosune Robles says
Hi Kim! Thanks for your kind comment 🙂
Dianne says
Excellent easy recipe, I’ve made this a few times now and it never disappoints, family and friends love it.
Iosune Robles says
Hi Dianne! So glad you all liked it 🙂